Raspberry Chocolate Chip Muffins

Preheat your oven to 350 degrees. Prep a muffin tin by spraying it with cooking spray or lining it with liners- set it aside.

In a large bowl- whisk together the ground flax, mashed bananas, nut butter, and vanilla extract.

Add in the remaining ingredients (except for the chocolate and raspberries) and stir together until combined.

Add in the chocolate chips and  raspberries stirring one more time before scooping the batter evenly between 12 liners.

Bake the muffins for 22-25 minutes or until a toothpick is inserted and comes out clean.

Let them cool at least 10 minutes in the pan before letting them cool completely on a cooling rack. Best kept in an airtight container in the fridge for up to 5 days.